Yield: Yields 5 cups.
Roasting the broccoli gives it a caramelized edge that pairs beautifully with the earthy grains and creamy feta in this salad. Feel free to substitute cauliflower for the broccoli.
Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.
Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I'm in the minority here, but I wasn't thrilled with this. It was totally fine, but nothing special.
Warm, creamy, with some crunch from the broccoli- delicious. It was so easy to make as well. It would be great as a lunch dish, a side dish or even dinner if youre looking for an easy delicious dish. The current recipe was enough for two people for one nights dinner, if youre looking for leftovers you may want to double the recipe.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?